Roasted Heirloom Tomatoes with Duck Egg Pasta-- Open Ravioli
Note: Duck Eggs have a larger and richer yolk producing a more flavorful pasta.
Note: Duck Eggs have a larger and richer yolk producing a more flavorful pasta.
Service for 4
For the Duck Egg Pasta
1 duck egg
1 cup 00 flour
salt
1 tsp olive oil
For the Roasted Tomato Ragout
4 roasted heirloom tomatoes
1/2 cup rich veal stock or dark chicken stock
1/4 creme fraiche (or or heavy cream)
2 vidalia onions (red) or small spanish purple onion
basil
4 medium zucchini blossoms coarsely diced (optional)
1/4 cup freshly grated regiano parmesan cheese
1 crushed dried red pepper
salt and pepper to taste
For Pasta
Put the flour in a large bowl or on a flat surface. Make a mound and form a hole in the center of the flour. Add the ingredients to the center of the hole. Blend the duck egg into the flour by moving in a circular path until the flour has incorporated all the egg and a dry pasty texture is achieved. Scrape all the mixture onto a dry board. Using a dough scraper slowly start to knead the pastry. Add more flour as needed. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
Cut your ball in four equal portions and begin to roll the dough out through a pasta maker till the smallest setting is achieved. Cut the dough with a large 4" cookie round.
Cook the pasta for 3-4 minutes in salted boiling water then arrange them on dry paper towels set over a rack.
For the Roasted Tomato Ragout
Prepare the roasted tomatoes are shown here--> How to roast tomatoes. Using either heirloom or fresh beefsteak tomatoes if possible from a local greenmarket. Coarsely dice and saute Vidalia red onions or sweet Spanish purple onions with garlic.
